Alimentary meat compound preserved by means of sugar.



UNITED STATES PATENT 4 ADRIAN MACHADO, OF MONTE-VIDEO, URUGUAY.

ALIMENTABY MEAT COMPOUND PRESERVED BY MEANS OF SUGAR.

No Drawing.

To all whom it may concern:

Be it known that I, ADRIAN MA'cHADo, a citizen of Chile, residing at Montevideo, inthe county of Montevideo and State of Uruguay, have invented certain new and useful Improvements in a new Alimentary Meat Compound Preserved by Means of Sugar, of which the following is a specification.

The present invention relates to a new ali-' mentary compound, composed of meat, and is characterized principally by its preservation by means of sugar, by its sponginess and by its properties of keeping throughout long periods without the necessity of hermetically sealed containers.

The alimentary meat compounds known up to the present time are generally semiliquid and are not susceptible to preservation o shipment unless hermetlcally inclosed. The chemical analysis of these proves that they contain great quantities of water, generally in proportions varying from 60 to 75%.

\Vith the present compound, it is all the contrar for although for reasons of hygiene and convenience, it will be generally put up in earthenware bowls, tins or any other appropriate containers, it can also be made in the form of cheeses. When made in this manner, a hard crust will in time form on the exterior, which will not affect any of its alimentary properties but will, on the contrary, serve to protect its keeping for lengthy periods.

its highly nutritive and strengthening properties make this compound ideal for use in hospitals, sanatoriums, etc. As it is thoroughly digestible and possesses an agreeable flavor, it is very appropriate for children and persons of delicate health.

In its composition enter, in certain and fixed proportions, beef, chicken, tongues, fine sugar, gelatin and any appropriate essence (such as lemon, vanilla, etc.) to flavor same according to taste. a

The chemical analysis effected by the Instituto de Quimica Industrial a Gov- 'ernment institution of Montevideo, Uru- Speciflcation of Letters 1 atent.

Patented Nov. '6, 1917.

Application iiled May 9, 1916. Serial No. 96,445.

guay, and duly signed by Dr. Latham Clark, director of same, gave the following result for a certain quantity of this nev. meat compound:

Moisture 15.11% Ash 0.38 Fatty material 1.70 Total protein 8.21

Pure protein 7.71%

Digestible protein 7.71 Amids 0.50 Phosphoric acid (P 0 0.71 Sugar (calculated as Gelatin 4.33

The analytical method employed for the estimation of gelatin was devised by that institute, as in the chemical literature at their disposal they could find no acceptable method. It is therefore possible that there is a slight error in this determination, although they have reason to believe from a carefully conducted series 'of experiments that their method was sufliciently accurate.

For comparison with the above analysis, it is of interest to state, that ordinary beef contains from 60 to 75% of water, 15 to 25% of nitrogen containing substances, 2 to 8 per cent. of fat, and 0.5 to 2.0 per cent. of ash.

The preparation of this new meat compound 1s effected in the following manner: First the meat is carefully selected and boiled for several hours until allthe substance has been extracted. Once this has been done, it is all-owed to cool and the gelatin is boiled with the sugar in a separate receptacle until it forms a syrup. This having been done, it is mixed with the meat extract andis boiled anew until the necessary consistency has been obtained. During ebullition any appropriate essence is added toimpart the desired flavor to the compound. On cooling the sugar forms a crust which serves to protect the compound from the action of the air and keeps it Soft and fresh for many months.

Having now described the nature of my invention and the'manner in which it is to be performed, I declare that what ll claim is:

1. The herein-described alimentary compound which is composed of meat extract, together with elatin and '2. The l1erem-describecl alimentary compound which is composed of'meat extract protiucecl by boiling, gelatin, and sugar, combined in substantially the proportlons of 27% meat, 69% sugae, and 4% gelatin.

3. The hereimdescribeoi. alimentary compound which is composed. meat e tproducezf. by boiling which centai stantiail y 15% mm a is. the presence ducing an limentary compoumi con sists in boiling meat to obtair a cooling the extract, mixing 5 cooled extract, and toiling 5. The herein-described pro ducing a-n alimentary compo a sists in boiling meat to ohtai; cooling the extract, boll sugar until a syrup is prctmcecx, syrup With'the meat extmact this mixture,

In testimony a ith and.

1 2 itneseee L ext/Pact,

U z UQLLZTLE 

